A Fond Farewell to a Friend: Saturday Morning Scone with Cream and Strawberries

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Last weekend we took a mini vacation to Whidbey island and treated Dewey and Joanne to a batch of homemade scones. Little did I know that I’d be saying goodbye to the scone, and all it represented, for the next month. My seasonal allergies have been awful this year and combined with some food allergies I’ve conveniently ignored for the past few years (gluten, eggs, cow’s milk), I’m a congested, headachy mess. So it’s time for another elimination diet and a real effort to see if any or all of my allergens are the culprit. We can’t wait to share with you some of the recipes we come up with! Until then, one last look at one of my personal favorites…

Strawberry Scones:
3 cups whole wheat flour
1/3 cup organic sugar
1 tbsp. baking powder
1 1/2 sticks well chilled butter
1/2 cup cream
3 eggs, plus 1 egg for an egg wash
1 teaspoon vanilla extract
1-2 inches fresh vanilla bean, scraped
1-1 1/2 cup fresh strawberries, 1″ pieces

Whisk the dry ingredients together. In a separate bowl, lightly beat the eggs, cream, and both the vanilla extract and bean together. Cut the butter into chunks and combine with the flour, sugar and baking powder until it has the consistency of corn meal. With as little mixing as possible, combine the wet ingredients with the dry until evenly incorporated. Lightly fold in the strawberries. Turn out onto a floured countertop and pat into a 3″ disc shape. Cut into wedges and place on a parchment-lined baking pan. Bake in a 375˚ oven for 15 minutes or until a toothpick comes out clean.

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Spring had definitely sprung on Whidbey as we were treated to three deer visitors outside our breakfast window…

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